コイ筋肉アクトミオシンおよびミオシンのATP感度の測定について (魚類筋肉構成たんぱく質に関する研究-3,4-)

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Fundamental studies on the viscosity of carp muscular proteins were made to evaluate their ATP-sensitivity. Although the viscosity of carp actomyosin and myosin in 0.6 M KCI, pH6.8, varied slightly from preparation to preparation, it was found that there was a proportionality between the protein concentration (C) and the logarithms of relative viscosity (log ηr) before and after the addition of ATP and MgC12. Because the viscosity numbers (log ηr/C), with and without ATP, were independent of their protein concentrations, namely a constant independent of concentration, the ATP-sensitivity was evaluated. It was, therefore, recognized that the characterization of actomyosin and myosin by means of the ATP-sensitivity test can successfully be applied to carp muscle. The ATP-sensitivity is defined as Zηr-Zηr, ATP/Zη, ATP×100 by PORTZEHL et al. where Zηr and Zηr, ATP are the viscosity numbers before and after the addition of ATP respectively.
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